Technical note: Kinetics of sorbic acid loss during storage of peaches preserved by combined factors

It was found that the loss of sorbic acid in stored peaches preserved by combined factors (water activity, pH, additives) followed first order reaction kinetics. Rate constants and activation energy (14 kcal/mol) were almost identical to those previously reported for sorbic acid loss in concentrated...

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Autores principales: Gerschenson, Lía Noemí, Alzamora, Stella Maris
Publicado: 1986
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v21_n4_p517_GERSCHENSON
http://hdl.handle.net/20.500.12110/paper_09505423_v21_n4_p517_GERSCHENSON
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09505423_v21_n4_p517_GERSCHENSON
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spelling paper:paper_09505423_v21_n4_p517_GERSCHENSON2023-06-08T15:54:39Z Technical note: Kinetics of sorbic acid loss during storage of peaches preserved by combined factors Gerschenson, Lía Noemí Alzamora, Stella Maris It was found that the loss of sorbic acid in stored peaches preserved by combined factors (water activity, pH, additives) followed first order reaction kinetics. Rate constants and activation energy (14 kcal/mol) were almost identical to those previously reported for sorbic acid loss in concentrated glucose solutions of identical water activity and pH. Copyright © 1986, Wiley Blackwell. All rights reserved Fil:GERSCHENSON, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:ALZAMORA, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1986 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v21_n4_p517_GERSCHENSON http://hdl.handle.net/20.500.12110/paper_09505423_v21_n4_p517_GERSCHENSON
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description It was found that the loss of sorbic acid in stored peaches preserved by combined factors (water activity, pH, additives) followed first order reaction kinetics. Rate constants and activation energy (14 kcal/mol) were almost identical to those previously reported for sorbic acid loss in concentrated glucose solutions of identical water activity and pH. Copyright © 1986, Wiley Blackwell. All rights reserved
author Gerschenson, Lía Noemí
Alzamora, Stella Maris
spellingShingle Gerschenson, Lía Noemí
Alzamora, Stella Maris
Technical note: Kinetics of sorbic acid loss during storage of peaches preserved by combined factors
author_facet Gerschenson, Lía Noemí
Alzamora, Stella Maris
author_sort Gerschenson, Lía Noemí
title Technical note: Kinetics of sorbic acid loss during storage of peaches preserved by combined factors
title_short Technical note: Kinetics of sorbic acid loss during storage of peaches preserved by combined factors
title_full Technical note: Kinetics of sorbic acid loss during storage of peaches preserved by combined factors
title_fullStr Technical note: Kinetics of sorbic acid loss during storage of peaches preserved by combined factors
title_full_unstemmed Technical note: Kinetics of sorbic acid loss during storage of peaches preserved by combined factors
title_sort technical note: kinetics of sorbic acid loss during storage of peaches preserved by combined factors
publishDate 1986
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v21_n4_p517_GERSCHENSON
http://hdl.handle.net/20.500.12110/paper_09505423_v21_n4_p517_GERSCHENSON
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AT alzamorastellamaris technicalnotekineticsofsorbicacidlossduringstorageofpeachespreservedbycombinedfactors
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